Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion

Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during <i>In Vitro</i> Digestion

This study describes the impact of utilising different strains of lactic acid bacteria (LAB) for the fermentation of papaya puree and their effect on the quality parameters and bioaccessibility of phenolic compounds during simulated <i>in vitro</i> gastrointestinal digestion. Papaya was...

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Bibliographic Details
Main Authors: Florence M. Mashitoa, Stephen A. Akinola, Vimbainashe E. Manhevi, Cyrielle Garcia, Fabienne Remize, Retha M. Slabbert, Dharini Sivakumar
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
postharvest preservation
<i>Lactobacillus</i>
antioxidant activity
polyphenols
<i>in vitro</i> digestion
Online Access:https://www.mdpi.com/2304-8158/10/5/962

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https://www.mdpi.com/2304-8158/10/5/962

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